Neoculin as a new taste-modifying protein occurring in the fruit of Curculigo latifolia
Neoculin as a new taste-modifying protein occurring in the fruit of Curculigo latifolia
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DOI：
10.1271/bbb.68.1403
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发表时间：
2004-06-01
影响因子：
1.6
通讯作者：
Abe, K
中科院分区：
文献类型：
--
作者：
Shirasuka, Y;Nakajima, K;Abe, K
一种独特的改变味道的活动，将酸味转化为甜味，出现在西马来西亚固有的宽叶植物的果实中。活性成分称为Curculin，是一种由两个相同的亚基组成的蛋白质。我们发现了一种新的调味蛋白质，名为neoclin，来自相同的来源。化学分析和基因克隆都表明，新库鲁林是一种异源二聚体蛋白，由113个氨基酸残基组成的糖基化的酸性亚基和单体库尔马林组成的碱性亚基组成。
A unique taste-modifying activity that converts the sense of sourness to the sense of sweetness occurs in the fruit of the plant Curculigo latifolia, intrinsic to West Malaysia. The active component, known as curculin, is a protein consisting of two identical subunits. We have found a new taste-modifying protein, named neoculin, of the same origin. Both chemical analysis and cDNA cloning characterized neoculin as a heterodimeric protein consisting of an acidic, glycosylated subunit of 113 amino acid residues and a basic subunit that is the monomeric curculin itself.